Green Oatmeal Muffins — breakfast olé

I love oats. At least five of seven mornings, my breakfast consists of oatmeal with fruits, berries and (preferably) roasted nuts. Who doesn’t like a healthy, fruity, energy boosting breakfast to kick-start the day? That’s right.

For the past months and years, smoothies — especially green smoothies — have been the thing in the healthy living department. So I must make a little confession: I am not into smoothies. I like my fruits to eat bite by bite, not to drink sip by sip. And as for the “green” part in smoothies: Same here — I like my broccoli al dente.

When I found this recipe that I am about to share with you on Our Body Book — one of the best resources for delicious, nutritious recipes — it sounded so good, that I gave it a try, although it said “smoothie” in its title. And folks: I am so glad I did! It not only a nice variation of a tasty oatmeal breakfast, it is also such a great source of energy through the bananas, oats and spinach as main ingredients. The muffins are not only a smart option for breakfast but also as an afternoon snack before working out!

Green Oatmeat Muffins
Green Oatmeal Muffins
Green Oatmeal Muffins


  • 2 ripe bananas (the riper, the sweeter)
  • 2 eggs
  • 1/3 cup honey or maple syrup
  • 1/4 cup melted coconut oil
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon baking soda
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons cinnamon
  • a pinch sea salt
  • 2 cups uncooked oats
  • 2 1/2 cups spinach
  • buckwheat


  1. Preheat oven to 350° F.
  2. Mix all ingredients (f. ex. in a food processor) until fully blended.
  3. Portion out in between ten to twelve muffin holes.
  4. Sprinkle as much buckwheat on top of the muffins as desired.
  5. Bake for about 20 minutes.
Green Oatmeal Muffins
Green Oatmeal Muffins

You might see that my muffins did not exactly turn out to be green — that is because I mixed the ingredients by hand, not through the help of a food processor. If you do use a food processor, your muffins will turn out perfectly green in color!

Enjoy (with a cup of coffee)! 🙂

Do you have an ultimately healthy and yummy breakfast recipe that you’d like to share? I’d love to hear from you!

-your tiny woman in a giant world


This recipe is an adaption of Taesha’s recipe on Our Body Book.

We Heart Cookies: Double Chocolate Chip Cranberry Oatmeal Cookies

3If there is a sweet treat, barely someone can resist, it’s chocolate chip oatmeal cookies. Crunchy or chewy, does not matter. The combination of rustic oats and sweet chocolate is mouth-watering and can only be topped with a fruity component: cranberries that is. When I discovered this recipe a few years ago, I did not know these cookies would become not only my but everybody’s all-time favorite cookies. Literally everyone who knows the true promise of these cookies, becomes a huge fan: family, friends, boyfriend, collegues, gym buddies, friends at acting class — all ages, all kinds of different people.


Great thing about the recipe is that you can vary the ingredients as you like: maybe you prefer nuts over cranberries or only milk chocolate chips? Feel free to try out new variations! They turn out to be delicious either way. To tell you a little secret: every time someone (besides my mother) asked me for the recipe, I kept it a secret. But today is the day I will no longer hold back on giving out the best chocolate chip oatmeal cookies ever.

This is why I happily share my recipe with you.


  • 1 cup (soft) butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 3 tsps vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • about 1 tsp salt
  • 3 cups oats
  • about 3/4 cup dark chocolate chips
  • about 3/4 cup white chocolate chips
  • about 3/4 cup dried cranberries


  1. Preheat the oven to 325°F (165°C).
  2. Cream together the butter and sugars until smooth. Add the eggs and vanilla extract and stir until well combined.
  3. Add flour, baking soda, salt and oats, chocolate chips and cranberries to the creamy mixture and mix until well combined.
  4. Forming balls with an ice-cream scroop, place the cookies on a baking sheet. You do not need to flatten them.
  5. Bake for 12 to 15 minutes.
  6. When you take the cookies out to cool on a wire rack, be careful: they might be soft, but they will become firm once cooled off.


Enjoy pure deliciousness with a cup of jo and tell me how you like them. x

-your tiny woman in a giant world


P. S.: This recipe is an adaption of Panthera’s recipe on

We Heart Cookies: Valentine’s Day Edition

As you’ve been following the V-Day countdown, Valentine’s Day is only 5 days away. Time get the love-themed baking on!

Searching for a yummy recipe on Pinterest, I stumbled upon a Raspberry Oatmeal Cookies recipe by Amy’s Healthy Baking. I do love oatmeal cookies (and so does everyone I know), and this recipe sounded particularly healthy which — only a month after the Christmas Holiday Indulgence season — was a plus. So I took the recipe and pimped it up for Valentine’s Day gift making purposes. Beware that these cookies really are healthy (besides the glaze), so they do not taste like your average crunchy sweet cookies. I added a white chocolate vanilla glaze and a little citrus that freshens the taste. They turned out to be delicious and look totally cute — a great gift for your health-conscious gal pals.

Here is how you make the Raspberry Oatmeal Cookies with White Chocolate Vanilla Glaze:

Raspberry Oatmeal Cookies /w White Chocolate Vanilla Glaze, or: A V-Day Treat


  • 1 cup instant oats
  • 3/4 cups spelt whole wheat flour
  • 1,5 tsp salt
  • 2 tsp baking powder
  • 1 tbsp cinnamon
  • 1/8 tsp sea salt
  • 3 tbsp melted coconut oil
  • 1 egg
  • 2 tsp vanilla extract
  • 1/2 cup honey
  • lemon juice, optional
  • 3/4 cup frozen raspberries
  • white chocolate
  • vanilla


  • Mix the melted coconut oil, egg, vanilla extract and honey and a little lemon juice thoroughly until blended.
  • Stir in the flour, oats, salt, baking powder and cinnamon.
  • Put the frozen raspberries under warm water for a few seconds. Slice them in halves and stir in the dough.
  • Chill the dough for half an hour.
  • Preheat the oven 330 degrees Fahrenheit.
  • This step is quite sticky: Form the cookies into heart-shapes and bake for about 18 minutes. I did not flaten them enough, so make sure you do.
  • Cool the cookies on a wire rack. In the meantime: melt the white chocolate and stir in vanilla.
  • Once cookies cooled off, glaze with the chocolate-vanilla mixture. Before eating, wait until glaze is completely firm.
  • Enjoy over a cup of coffee! / Or wrap in red napkins, put in a nice little cookies’ box and make them a present for your loved one(s) 🙂

Let me know how you like them! xo

-your tiny woman in a giant world

a berry dream of a summer cake

Is it really already July?

Summer is in full swing (although here in Cologne, Germany, we have only got the pleasure of a little taste yet, but we will get there – … hopefully). The flowers are blooming, the nights are shorter, the days sunnier and longer. These beautiful days, all I can think about is to be outside: from meeting up with friends in beer gardens and parks to shifting my workouts outside so that I can enjoy the birds’ twitter, the wind blowing in my hair and the sun kissing my skin.

On a sunny Sunday like this, nothing comes close to the deliberating effect of singing and dancing to Miranda Lambert while baking a fruity berry summer cake. I got inspired by the Swedish Midsummer berry cake recipe by Nourish Atelier – a wonderful food blog with lots of healthy and delicious recipes. It looked so tasty that I had to give it a shot and the result is: it is a fruity citrus dream of a cake! Perfect to indulge in on a coffee-and-cake kind of Sunday in the garden. In my version, I did some minor changes, here is how I did it:



  • 125g coconut oil
  • 125g honey
  • 2/3 cup almond milk
  • zest of 1 orange
  • zest of 1/2 lemon
  • 1 banana, mashed
  • 2tbsp vanilla extract
  • 250g spelt flour
  • 1tbsp baking powder
  • 75g cacao powder
  • pinch of salt
  • pinch of cardamom

Berry mascarpone icing:

  • 200g mascarpone
  • raspberries, one handful, halved
  • 1 cup strawberries, quartered
  • 2tbsp honey
  • zest of 1/2 lemon
  • 1tsp vanilla extract
  • 1tbsp cinnamon
  • 1tsp honey
  • 1/4 cup almonds, halved


  1. Preheat your oven to 180°C.
  2. Grease a 25cm spring form with coconut oil.
  3. Melt the coconut oil slowly in a pan.
  4. In a bowl, mix together the mashed banana, almond milk, vanilla extract, orange and lemon zest and honey. When the oil is melted, all to the bowl and mix well.
  5. In another bowl, mix the flour, baking powder, cacao powder, salt and cardamom.
  6. Whisk in the wet ingredients to blend.
  7. Bake until a fork inserted in the center comes out clean, about 40 minutes..
  8. In the meantime, mix all the ingredients – except for the 1tsp honey and the almonds – for the icing and put in the refrigerator to cool.
  9. Put the almonds on a plate and sprinkle honey over them. Put in the oven for 10  minutes.
  10. When the cake is ready, let it rest to cool.
  11. When the cake is cooled down, add the icing on top and spinkle the caramelised almonds over the cake.
  12. Et voilà, enjoy with a cup of coffee and lots of sunshine in the garden. 🙂

Tell me, if you try the cake and let me know, how it turns out! Would love to see your pictures of your cakes on Pinterest or via e-mail!

Have a lovely Sunday,

-your tiny woman in a giant world